Filetti Di Sogliola Mugnaia Recipe

Prepare fish

Pat the sole fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper.

Dredge

Spread the all-purpose flour on a large plate. Dredge each seasoned fillet lightly in flour, shaking off excess so there is a thin, even coating.

Heat pan

In a large nonstick or stainless-steel skillet, heat 3 tablespoons of the butter with the olive oil over medium-high heat until the butter foams and just begins to brown gently but not burn.

Pan-fry fillets

Add the fillets to the pan in a single layer (work in two batches if needed). Cook 2 to 3 minutes per side depending on thickness, until golden brown and just cooked through. Use a thin spatula to turn carefully. Transfer cooked fillets to a warm plate and tent loosely with foil.

Repeat if needed

If you have remaining butter, add the remaining 3 tablespoons to the pan and repeat the frying process for any remaining fillets, then transfer them to the plate as well.

Deglaze

Lower the heat to medium. Pour the white wine into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2 to 3 minutes.

Add stock and lemon

Add the fish or chicken stock, fresh lemon juice, and capers (if using). Bring to a gentle simmer and cook 2 to 3 minutes more to meld flavors and reduce slightly.

Finish sauce

Remove the skillet from the heat and whisk in the 1 tablespoon cold cubed butter a piece at a time to emulsify and slightly thicken the sauce. Stir in the finely chopped parsley and lemon zest. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return fillets

Return the cooked sole fillets to the skillet spooning sauce over them to warm for 30 to 60 seconds. Do not simmer vigorously — just warm through to keep the fish tender.

Transfer fillets to warmed serving plates, spoon extra sauce over each. Garnish with lemon wedges and an extra sprinkle of chopped parsley. Serve immediately with the remaining sauce on the side.